White Chocolate Irish Cream Cake Recipes

IRISH CREAM CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

WHITE CHOCOLATE IRISH CREAM

Steps:

• Combine the whipping cream, sweetened condensed milk, espresso, vanilla, almond and chocolate in the carafe of a blender. Process until smooth.
• Add the whiskey in three batches processing until smooth after each addition. Chill and serve.
• Will keep for several weeks if refrigerated.

WHITE CHOCOLATE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - (8 or 9 inch) round pans.
• In a double boiler, over lightly simmering water, melt 3 ounces white chocolate, stirring occasionally, until melted; set aside and cool to lukewarm. In a small bowl, mix flour, sugar, baking powder and salt; set aside. In a large chilled bowl, whip heavy cream until stiff peaks form; set aside.
• In a large bowl, beat eggs or about 5 minutes, or until light and lemon colored. Beat in 1 teaspoon almond flavoring and melted white chocolate. Fold in whipped cream. Fold in flour mixture, about 1/2 cup at a time. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make White Chocolate Frosting: In a large bowl, heat 3 ounces white baking chocolate over low heat, stirring occasionally, until melted; cool to lukewarm. In a medium bowl on medium speed, combine melted white chocolate, confectioners' sugar, butter, water and 1/2 teaspoon almond extract. Beat until smooth and of spreading consistency.

IRISH CREAM WHITE CHOCOLATE CHEESECAKE

Steps:

• Break the white chocolate into pieces.
• Preheat oven to 325°.
• Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
• Finely grind the graham crackers, pecans and sugar together in processor.
• Add the butter and blend, using on/off turns.
• Press mixture on bottom and 2 inches up sides of the pan.
• Chill for 20 minutes.
• Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
• Beat until smooth.
• In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
• Beat mixture into the cream cheese mixture.
• Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
• Pour filling into crust.
• Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
• Let cake cool on rack.
• Make topping: Mix sour cream and powdered sugar in small bowl.
• Spread topping onto cake when cooled; sprinkle chocolate over.
• Place pecans around edges of cake.
• Refrigerate until chilled, overnight or 6 hours.

WHITE CHOCOLATE & IRISH CREAM CAKE

Steps:

• 1. Preheat oven to 300 degrees F and melt butter and G.white chocolate chips until liquid. Beat cake mix, pudding mix, eggs, sugar O'reilly irish cream and flour at low speed until well blended. Add melted butter and chocolate chips to cake mixture and blend well.
• 2. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 300 degrees for 25 minutes, or until cake springs back when pressed lightly. Let cool in pans for 10 minutes then remove from pans and let cool completely (about an hour).
• 3. Spread strawberry frosting between layers and on top and sides of cake. Garnish with strawberries. Enjoy!!!
• 4. STRAWBERRY IRISH CREAM FROSTING Melt butter and G. chocolate chips together. In a large bowl, beat butter, confectioners sugar and O'reilly irish cream at a low speed until fluffy. Add melted butter and G. white choc chips Add strawberry flavor and food coloring, beat on high speed for 3-4 minutes.

IRISH CREAM CAKE

Steps:

• Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, sift together flour, baking powder, and salt. In a small bowl, combine liqueur and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with liqueur mixture, beginning and ending with flour mixture, beating just until combined after each addition. Reserve ½ cup (about 135 grams) batter in a small bowl. Pour remaining batter into prepared pan, smoothing top with an offset spatula.
• In a small microwave-safe bowl, place chocolate. Heat on high in 15-second intervals, stirring between each, until melted and smooth. Stir in reserved batter and milk until combined. Drop tablespoonfuls of chocolate batter on top of batter in pan. Using the tip of an offset spatula or butter knife, swirl batters.
• Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Using an offset spatula, top cake with Irish Cream Buttercream Frosting.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 3 minutes. Gradually add confectioners' sugar, beating until combined. Add liqueur, vanilla bean paste, and salt, and beat at medium-high speed until smooth, 1 to 2 minutes. (Do not overbeat.) Use immediately.

CHOCOLATE POUND CAKE WITH IRISH WHISKEY CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
• In a medium bowl, combine flour, cocoa, and baking powder.
• In a large bowl, beat the butter until creamy with a mixer at medium speed. Gradually beat in the sugar, scraping the bowl often with a rubber spatula.
• Continue to beat for 3 minutes, occasionally scraping the bowl. Beat in vanilla.
• Reduce speed to low. Add the eggs one at a time, beating well after each addition.
• With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour mixture. Mix until the batter is well-blended, occasionally scraping the bowl.
• Stir in the grated chocolate and spoon the batter into the Bundt pan, spreading evenly.
• Bake the cake for about 1 hour 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
• Cool the cake in the pan on a wire rack for 10 minutes. Invert the cake onto the wire rack to cool completely.
• In a small bowl, beat cream until frothy with a mixer at low speed.
• Add sugar, increase the speed to medium, and beat until stiff peaks form.
• With a rubber spatula or wire whisk, fold in the coffee and whiskey until well-blended;
• Cover and refrigerate up to 4 hours.
• To serve, sprinkle cake with confectioners' sugar. Cut into wedges and spoon the cream sauce over each serving.